Crock-Pot Creamy Sun-Dried Tomato Lasagna Soup

A creamy and cozy sun-dried tomato lasagna soup perfect for warming up on cold winter nights. Best served with crusty bread for dipping.

By @halfbakedharvest

Original recipe source

Cook time: 240 minutes

Servings: 6

Ingredients

• 4 tablespoons butter salted
• 0.25 cup all-purpose flour for thickening
• 1 unit yellow onion chopped
• 4 cloves garlic chopped
• 1 cup celery chopped
• 2 tablespoons Italian seasoning
• 1 jar sun-dried tomatoes
• 6 cups broth vegetable or chicken
• 1 unit Parmesan rind optional
• 0 black pepper
• 0 salt
• 1 cup heavy cream
• 1 cup milk
• 1 cup provolone cheese shredded
• 1 pound Taccole pasta or 8 lasagna noodles, broken
• 4 cups baby spinach chopped
• 0.5 cups grated Parmesan cheese for topping

Instructions

1. Melt the butter in your Crock-Pot over low heat and whisk in the flour until smooth to form a roux.
2. Add the chopped onion, garlic, celery, Italian seasoning, and sun-dried tomatoes. Mix well.
3. Add the broth and Parmesan rind. Season with salt and pepper, then let it slow cook for 3-4 hours on low.
4. Thirty minutes before serving, add the heavy cream, milk, and provolone cheese. Stir well to combine.
5. Add the pasta and spinach; cook for an additional 20 minutes or until pasta is al dente.
6. Ladle the soup into bowls and top with grated Parmesan cheese before serving.